Nurbaya, Syarifa Ramadhani (2017) Mikroenkapsulasi Ekstrak Betasianin Dari Kulit Buah Naga Merah (Hylocereus Polyrhizus) Menggunakan Bahan Penyalut Maltodekstrin Yang Dikombinasikan Dengan Gum Arab, Cmc, Dan Karagenan. Magister thesis, Universitas Brawijaya.
Abstract
Pigmen betasianin merupakan salah satu sumber pewarna makanan alami yang menghasilkan warna merah-violet. Salah satu tanaman sumber pigmen betasianin adalah buah naga merah (Hylocereus polyrhizus). Umumnya masyarakat hanya memanfaatkan bagian daging buahnya saja, sedangkan bagian kulitnya tidak dimanfaatkan dan dibuang. Kulit buah naga merah tersebut dapat dimanfaatkan sebagai bahan pewarna makanan alami. Penelitian bertujuan untuk mengetahui pengaruh jenis pelarut terhadap karakteristik fisik dan kimia ekstrak betasianin dan mengetahui pengaruh jenis dan rasio bahan penyalut terhadap karakteristik fisik dan kimia mikrokapsul. Penelitian dilakukan dalam 2 tahap. Penentuan perlakuan terbaik menggunakan metode Zeleny. Tahap 1 merupakan tahap ekstraksi betasianin dari kulit buah naga merah. Rancangan yang digunakan adalah Rancangan Acak Kelompok 1 faktor yaitu jenis pelarut (aquades dan etanol dengan konsentrasi: 19,20%, 38,40%, 57,60%, 76,80%, dan 96,00%). Perlakuan terbaik terdapat pada perlakuan jenis pelarut etanol 76,80%. Perlakuan terbaik memiliki kandungan pigmen betasianin 99,27 mg/L; kadar pektin 0,48%; nilai kecerahan (L) 35,03; nilai kemerahan (a) +49,78; nilai kekuningan (b) +14,70; ᵒhue 16,45ᵒ, dan viskositas 2,25 cP. Tahap 2 merupakan tahap mikroenkapsulasi betasianin. Rancangan yang digunakan adalah Rancangan Acak Kelompok 2 faktor. Faktor 1 merupakan jenis bahan penyalut (maltodekstrin, maltodekstrin-gum arab, maltodekstrin-CMC, maltodekstrin-karagenan) dan faktor 2 merupakan rasio bahan penyalut dibanding ekstrak (3:1 dan 4:1). Hasil analisis menunjukkan terdapat interaksi antara jenis dan rasio bahan penyalut (α = 5%) terhadap kadar air, nilai kecerahan (L), nilai kemerahan (a), nilai kekuningan (b), densitas kamba dan daya serap uap air . Jenis bahan penyalut berpengaruh nyata (α = 5%) terhadap efisiensi enkapsulasi dan recovery betasianin. Rasio bahan penyalut dibanding ekstrak berpengaruh nyata (α = 5%) terhadap recovery betasianin dan kelarutan mikrokapsul. Hasil analisis mikrostruktur menggunakan SEM (Scanning Electron Microscope) menunjukkan bahwa mikrokapsul memiliki bentuk amorf. Diperoleh perlakuan terbaik yaitu perlakuan bahan penyalut maltodekstrin-gum arab dengan rasio bahan penyalut dibanding ekstrak 3:1. Perlakuan terbaik memiliki rerata nilai kadar air 7,15%; efisiensi enkapsulasi 99,45%; recovery betasianin 93,84%; nilai kecerahan (L) 60,63; nilai kemerahan (a) +33,27; nilai kekuningan (b) -3,90; densitas kamba 0,73 g/mL; daya serap uap air 10,07%; dan kelarutan 73,81%. Mikrokapsul hasil perlakuan terbaik diaplikasikan pada susu dan air yang dipanaskan pada berbagai suhu, waktu, dan pH. Kemudian diukur kadar betasianin sebelum dan sesudah proses pemanasan. Tidak terdapat perbedaan nyata kadar betasianin pada parameter suhu dan pH. Pada parameter waktu, terdapat perbedaan nyata saat sampel dipanaskan dalam waktu 30 menit. Berdasarkan hasil penelitian dapat diketahui bahwa mikrokapsul ekstrak betasianin dari kulit buah naga merah berpotensi menjadi sumber pewarna makanan alami.
English Abstract
Betacyanin is natural food coloring that produces red-violet color. Red dragon fruit (Hylocereus polyrhizus) is one potential source of betacyanin. Red dragon fruits peel usually was discarded and has not widely utilized. Previous study showed red dragon fruit peel had high betacyanin content other than its flesh. This study evaluated the effect of solvent type on physicochemical characteristics of betacyanin extract from red dragon fruit peel. The influence of coating materials ratio and type on physicochemical characteristics of betacyanin extract microcapsules also evaluated in this study. This study was conducted in two steps. Step one was betacyanin extraction from red dragon fruit peel. The research design of this step was Randomized Block Design with solvent type as the only factor. The solvent type used in this step was consist of aquades and ethanol with different concentration (19,20%, 38,40%, 57,60%, 76,80%, and 96,00%). The best treatment was analyzed using Zeleny method. The best treatment of this step was found in the treatment of ethanol 76,80%. Betacyanin extract from this treatment had betacyanin content 99,27 mg/L; pectin content 0.39%; brightness value (L) 35.03; redness value (a) +49,78; yellowness value (b) +14,70; ᵒhue 16,45ᵒ, and viscosity 2,25 cP. Step two was betacyanin extract microcapsulation. The research design used in this step was Randomized Block Design with type of coating materials (maltodextrin, maltodextrin-gum arab, maltodextrin-CMC, maltodextrin-carrageenan) and ratio of coating materials (3:1 and 4:1) as the factors. The result of this study showed that there was interaction between type and ratio of coating material (α = 5%) on moisture content, brightness value (L), redness value (a), yellowness value (b), bulk density, and water vapor absorption. The type of coating material had a significant effect (α = 5%) on the encapsulation efficiency and recovery of betacyanin. The ratio of coating material had significant effect (α = 5%) on recovery of betacyanin and microcapsules solubility. The result of microstructural analysis using SEM (Scanning Electron Microscope) indicated that microcapsule had amorphous forms. The best treatment of this study was obtained from maltodextrin-gum arab coating material with ratio 3:1 (w:w). This treatment had moisture content 7,15%; encapsulation efficiency 99,45%; recovery of betacyanin 93,84%; brightness value (L) 60,63; redness value (a) +33,27; yellowness value (b) -3.90; bulk density 0.73 g / mL; water vapor absorption 10.07%; and solubility 73,81%. The best treatment was mixed with milk and water then heated with variation of temperature, time, and pH. Betacyanin content was measured before and after heated. The result showed betacyanin content was not significantly different in all the variations of temperature and pH. On the other hand, betacyanin content was significantly different if the sample was heated in 30 minutes. From this study microencapsulated betacyanin extract from red dragon fruit peel can be potential source of natural food coloring.
| Item Type: | Thesis (Magister) |
|---|---|
| Identification Number: | TES/615.19/NUR/m/2017/041709013 |
| Uncontrolled Keywords: | MICROENCAPSULATION, BIOTECNOLOGY, CHEMISTRY, PLANT PIGMENTS, GUM ARABIC, POLYSACCHARIDES, CARYOPHYLLALES |
| Subjects: | 600 Technology (Applied sciences) > 615 Pharmacology and therapeutics > 615.1 Drugs (materia medica) > 615.19 Pharmaceutical chemistry |
| Divisions: | S2/S3 > Magister Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian |
| Depositing User: | Nur Cholis |
| Date Deposited: | 02 Oct 2017 04:57 |
| Last Modified: | 30 Nov 2021 02:55 |
| URI: | http://repository.ub.ac.id/id/eprint/3078 |
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